KALAKAND

INGREDIENTS
• Khoya ½ kg
• Caster Sugar 125 grams
• Nutmeg/mace/Cardamom powder 1 pinch
• Ghee as required
• Pistachios/ Almonds for garnishing
METHOD
1. Cook ½ kg khoya in a wok for 5 to 7 minutes.To check whether the khoya has reached the desired texture take the khoya in your hand and rub slightly. When it starts forming into a ball turn the stove off and cool the khoya in the same wok.
2. Now add caster sugar and a pinch of nutmeg, mace and cardamom powder and mix well.
3. Spread the khoya mixture evenly on a greased tray.When completely set garnishes it with almonds and pistachios, cut into diamonds and serve